* Chattanooga Choo Choo, 1400 Market St.: Set up beneath the gorgeous grand dome, the Choo Choo's feast will offer a huge culinary display, including an antipasto station, salad bar, pasta station with seafoods, carving station and entrees such as Southern fried chicken and rosemary lamb stew. There also will be a children's station with the Easter Bunny and special treats. The dessert extravaganza includes made-to-order bananas Foster flambé. Seating will be in The Gardens and adjoining banquet rooms. Hours: 11:30 a.m.-2:30 p.m. Prices: $24.95 adults, $19.95 ages 65 and older, $13.95 children 3-12. Reservations: 266-5000. Complete menu posted at www.choochoo.com.

I received a call from a reader wanting to know where to find Irish butter. Kerrygold is my favorite, and you can find it at most any store in town in the butter section. I usually get it at Bi-Lo. Irish butter is more expensive, but in my

opinion, worth every penny.

In response to a recent article on macaroni and cheese, Becky McGee sent in her recipe, which she describes as the very best she's ever had. "Every time I serve it, I get raves," she said. "It is totally decadent!"

Killer Mac and Cheese

1 pound pasta (macaroni or cavatappi)

1 quart half-and-half (or milk)

8 tablespoons butter (no substitute)

1/2 cup flour

12 ounces (almost 4 cups) grated Gruyere cheese

8 ounces (almost 2 cups) grated sharp cheddar

1/2 teaspoon salt

1/2 teaspoon freshly grated pepper

1/2 teaspoon freshly ground nutmeg

4 small tomatoes, sliced

11/2 cups fresh white bread crumbs (preferably French bread)

2 tablespoons butter (for bread crumbs)

Heat oven to 375 F. Cook pasta according to package directions. Heat half-and-half in saucepan. Do not boil. In another saucepan, melt butter and add flour to make a blonde roux (cooking about 2 minutes). Stir constantly with whisk and gradually add half-and-half. Cook about 2 minutes more; add cheeses, salt, pepper and nutmeg. Add pasta and pour into a greased 3-quart baking dish. Arrange sliced tomatoes on top. Sauté bread crumbs in 2 tablespoons of butter; top the tomatoes with crumb mixture. Bake 30-35 minutes until bubbly and browned on top.